Ackee and Salt Fish -
Jamaica's National Dish
Recipe
One packet of skinless boneless Salt fish (400g)
Two tins of Ackee drained
One large Onion sliced
Two Spring Onions chopped
Three fresh Tomatoes diced
Half red Capsicum Pepper (strips)
Black Pepper
Scotch Bonnet Pepper (to taste not too much they are very
hot)
Vegetable Oil and a Sprig of Thyme
Method
- Bring Salt fish to the boil in fresh cold water for
four to five minutes, Refresh in cold water and drain
flake fish and set aside.
- Sauté both Onions and red Pepper in a bit of oil.
- Add Tomato Pepper and Thyme.
- Add flaked Salt fish and drained Ackee-gently fold
together to blend simmer for five minutes and serve Hot.
Ackee and Salt fish can be cooled refrigerated and
reheated for Breakfast with Fried Dumplings.
Traditionally served with ground food for dinner ie Yam
boiled green Bananas etc can also be served with Rice and
Peas.
All ingredients for Ackee and Salt fish are available
from Cariba West Indian store on Ayres Road Old Trafford.
Courtesy of: M&Ms Caribbean Spice Café and Takeaway
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